Entrees

Grilled Chicken with Spring Vegetables

Name: Grilled Chicken with Spring Vegetables
Yield: Makes 2 to 4 servings

Makes 2 to 4 servings

View Recipe

Grilled Chicken with Spring Vegetables

Makes 2 to 4 servings

Light and zesty ideal for lunch or dinner!

Nutritional information per serving (based on 4servings): Calories 363 (46% from fat)
carb. 11g pro. 39g
fat 19g
sat. fat 3g
chol. 109mg sod. 873mg
calc. 61mg
fiber 3g

Ingredients

2 boneless, skinless chicken breasts (about 1½ pounds total)
½ cup + 1 tablespoon extra virgin olive oil, divided
¼ cup fresh lemon juice
1 tablespoon kosher salt, plus additional for light seasoning
½ teaspoon paprika
3 sprigs fresh thyme
2 medium leeks, trimmed and washed well, dark green parts discarded, cut the root end close so that it is still attached and then cut into thin wedges
1 pound asparagus, hard ends trimmed

Preparation

Put the chicken in a non-reactive mixing bowl or container. Stir together ½ cup of olive oil, the lemon juice, salt, paprika and thyme. Pour over the chicken and let rest in the refrigerator for 1 hour.
When ready to cook, assemble the Cuisinart® Stack5® with the grill plate and select 400°F.
Once hot, add the chicken to the grill. Allow to cook on the first side for about 8 to 10 minutes before turning. The chicken is done when the internal temperature reaches 165°F in the thickest part; it should take about 18 to 20 minutes total (depending on the thickness of the breasts). Remove and reserve when finished.
While the chicken is cooking, toss the leeks and asparagus with the remaining tablespoon of olive oil and a pinch of salt.
Once the chicken is removed, add the vegetables to the grill and cook until lightly browned and cooked through, about 10 minutes.
When vegetables are finished, slice chicken and serve all together.